These easy 5-ingredient BBQ Chicken Foil Packets can be baked in the oven or made on the grill! An easy meal-in-one and the best part, easy cleanup!
BBQ Chicken Foil Packets
These BBQ Chicken Foil Packets are delicious, made with seasoned chicken, your favorite BBQ sauce and frozen veggies. Get dinner on the table with little prep and easy clean up! Chances are, you probably have all these ingredients!
I love foil packet meals for convenient weeknight dinners to throw on the grill or make in the oven. You can prep them ahead and refrigerate until ready to cook. My preferred foil for foil packet meals is Reynolds Wrap® Heavy Duty Aluminum Foil which has a heavier gauge foil, perfect so you don’t have to worry about breaking or tearing, even with heavier foods and it protects food over direct heat.
I wanted to keep this as simple as possible, and knowing it’s not easy to get fresh produce I am sure many of you have your freezer stocked with frozen veggies. See below with easy modifications.
BBQ Chicken Foil Packets
Chicken – I used drumsticks and thighs but if you prefer white meat, replace the two pieces with one larger on the bone breast, with the skin removed.
Veggies – For the veggies, I used frozen mixed vegetables here, which taste so good from the juices of the chicken and BBQ sauce as it cooks. For variations, you can also use peas and carrots or corn instead.
BBQ Sauce – Use your favorite brand of BBQ sauce, or use your own homemade Kansas City Style BBQ Sauce.
Reynolds Wrap® Heavy Duty Aluminum Foil is also available in a wider 18-inch roll, great for larger foil packets to throw on the grill.
How To Make A Foil Packet
- Tear off an 18” sheet of foil.
- Center the food on the foil sheet.
- Bring up the long sides of the foil, so the ends meet over the food.
- Double fold the ends, leaving room for heat to circulate inside.
- Double fold the two short ends to seal the packet.
- Bake or grill as instructed.
Leave a comment and share some of your favorite foil packet dinners!
More Foil Packet Recipes You Will Love!
- Grilled Clams in Foil
- Shrimp Scampi Foil Packets
- Cajun Shrimp in Foil
- Easy Grilled Fish Foil Packets
- Sausage Butternut and Brussels in Foil
BBQ Chicken Foil Packets
Ingredients
- 8 pieces chicken drumsticks and thighs, on the bone, skinned
- 1 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 3 cups frozen mixed vegetables
- 1/2 cup your favorite BBQ sauce, divided
- optional chopped fresh parsley for garnish
- 4 pieces Reynolds Wrap® Heavy Duty Aluminum Foil, 12 x 18 inches
Instructions
- Preheat grill to medium-high heat or the oven to 425F.
- Cut four large 18 x 12-inch pieces of foil and layout on a flat surface.
- Place 3/4 cup frozen mixed veggies in the center of each piece of foil.
- Season chicken with salt, garlic powder and paprika. Brush both sides of the chicken with 1/4 cup BBQ sauce and place 2 pieces (1 drumstick, 1 thigh) in the middle of each foil packet.
- Bring up the long sides of the foil, so the ends meet over the food. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
To Grill the Foil Packets:
- Place foil packets onto a preheated grill over medium-high heat and grill, covered over indirect heat for 50 to 55 minutes or until chicken is cooked through and chicken reaches an internal temp of 160F when tested with an instant read thermometer.
- Remove from the grill and carefully open the foil packets. Brush chicken with reserved BBQ sauce and cook uncovered 5 minutes more. Garnish with fresh parsley if desired.
Bake Foil Packets in the Oven:
- Preheat oven to 425F.
- Place foil packets on a baking sheet and bake 50 to 55 minutes or until chicken is cooked through and tender and reaches an internal temp of 160F with an instant read thermometer.
- Remove baking sheet from oven. Carefully open foil and brush the chicken with remaining BBQ sauce, bake 5 minutes uncovered and garnish with fresh parsley if desired.
Last Step:
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Disclosure: This post is sponsored by Reynolds. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
I love this recipe is very easy and easy to clean up too I don’t eat dark meat so we did Boneless skinless breast and it turned out phenomenal very tender very flavorable my husband loved it especially with the Barbecue and vegetables wrapped in the foil
It was really tasty. I reduce the BBQ sauce
quantity to avoid having too much calories in the dish. I took half BBQ sauce and spreaded a bit of water before baking.
The dish was not dry and it was tasty. Will recommend!
Super easy and super yummy.
Such an easy to make dinner and so delicious!!! Definitely a keeper
I have fresh black eyed peas from my garden and wondering if those could be used in the packet (along with corn). Would the peas need to be cooked halfway and then added? Thanks for the advice.
We enjoyed this! I agree that the veggies come out a little greasy since the chicken is cooking on top of it, but it’s not the worst thing in the world. It would be awesome for a camping trip!
I don’t leave the skin on the chicken, so there shouldnt be much grease if you remove it!
Made this today for lunch and tomorrow’s leftovers. So delicious! Easy to prep and threw it in the oven while I played D&D. I used Fresh Market’s honey bbq sauce and b/s chicken thighs.
Hi Gina! I was wondering how far in advance can I prepare these before cooking? Thanks so much!
A day ahead I think would be ok
Made these last night ant they were so GOOD and quick to put together!
My only comment/question is this – how do I make the chicken skin crispier?
Thank you for the recipe Gina!
the recipe said skinless chicken so that is what I used
This recipe was a miss for us. The vegetables were basically boiled in the grease from the chicken which pooled at the bottom of the packet. The chicken itself was flavor-less. Anything will taste good w bbq sauce on it. It wasn’t the worst thing I’ve made, but I won’t make it again. We still love Skinnytaste, tho!
Did you remove the skin? If not it would be greasy but the recipe calls for skinned chicken.
I baked this in the oven in order to conserve the gas in my grill. The veggies were delicious, but I’m wondering if you really meant to set the oven temp at 425 and bake the packet for almost a full hour. If the grill would be set to medium high wouldn’t an oven temp of 325-350 make more sense? I followed your instructions, but my chicken came out extremely dry and overcooked. My meat thermometer read 192 degrees! I will try this recipe again because it was quick and easy and the veggies were great, but next time I’ll bake it at a much lower temperature or for a much shorter time.
My vegetables keep burning. Anyt thoughts why? Following the recipe exactly I believe.
Where did you cook them, oven or grill? If grill, was it on indirect heat?
We used boneless breasts for the time and temp indicated (55 min total) and it was delicious! Even my three-year-old loved it!
This recipe rocks! I used chicken breasts, and the chicken is tender and juicy. The spices make it delicious, and clean-up is a breeze!
Easy prep & surprisingly good. The kids skipped the veggies (not uncommon), but devoured the bbq chicken. A great quarantine meal. The sauce the bbq, chicken, and veggies creates in the packet is delicious.
Made these last night and wow. Could not be any easier. I love bbq chicken – and crispy skin…but after running these under a broiler brushed with some extra sauce you will NOT miss the skin, promise. I only had drumsticks so made those and heating up leftovers for bbq chicken lettuce wraps for lunch! Thanks for this EASY recipe for those of us social distancing without access to grills!
Turned out so well. I made it when we had a guest over for her birthday. I didn’t know at the time that she makes her own barbecue sauce. So I was a little bit nervous since this was my first try and she is an aficionado. But she loved it and so did we. I used what we had on hand: split chicken breasts and diced sweet potatoes. It was so good. (I did not have liquid smoke so I used the liquid from a can of chipotle in Adobe as a replacement and it was just fine!,) Another dish to add to the rotation. I used some of the leftover barbecue sauce to marinate chicken tenders and then cook those in the air fryer. Thank you so much.
This was so good and is now my new Summer favorite and I will be making it again for sure!
Thanks so much for such a yummy and easy recipe.
Easy to make. Chicken was delicious and juicy.
This is SO good and incredibly easy. I only had boneless thighs and cooked for 45 mins! Will definitely make again.
Easy and tasty! My whole family loved these chicken and veggie foil packs! Thanks for another great recipe, Gina!
Glad everyone enjoyed them!
Oh my goodness, this was amazing! And so easy. I only had chicken thighs on hand and used those alone. Thank you so much for yet another gold star!
Love all of the grilling recipes! Please come out with a book of take it outside recipes like these. Great for the summer. Salads, fruit recipes and summer desserts please too!
Easy, and really tasty. I used two thighs – bone in and skin on. The veggies even tasted better than usual. Did a couple of baked potatoes in the oven while it was cooking. Next time I would make sure the foil wasn’t against the skin as it stuck a bit, I am not dieting so love the skin. This will be on our meal rotation now. Love it.
Why do the breasts have to be on-the-bone? Would boneless, skinless beasts be OK, also? Would the temp and baking time remain the same?
This sounds great but I can’t stand mixed veggies, esp. peas. Any other suggestions?
Yes just use what you like! Corn is also great!
This looks yummy! Can I make this with parchment paper ? I am not a fan of aluminium foil Thanks Gina
Would it work to put fresh corn on the cob, cut in 1/2, and maybe other fresh vegetables like green beans in the foil packets with the chicken? Seems like it would…
I was wondering the same thing! I think it would work just fine!
I made this last night with some fresh veggies I had to use up and corn cut in half. It gave the corn and veggies a great grilled/roasted flavor. Highly recommend.
These directions are great during this time when fresh produce is limited and I like that I can use different cuts of meat. I have lots of boneless thighs right now that I’m going to try with frozen apsagus, corn and carrots! (I’ll adjust the points with recipe builder.) Thank you for another great post!
How was it with the boneless/skinless thighs? I want to try that. I hate chicken on the bone.
Sounds great! What would the temp and time be for boneless breasts? Thanks!!